Chopped Taco Salad With Shrimp

Ingredients

• 1  avocado diced peeled
• 0.3 teaspoon pepper black freshly ground
• 4 6-inch corn tortillas ()
• 1 ounce cotija cheese 
• 0.3 teaspoon kosher salt 
• 2  optional: lemon thinly sliced
• 2  lime thinly sliced
• 3 tablespoons olive oil extra virgin extra-virgin
• 3 tablespoons oregano fresh chopped
• 8 ounces the of 1 cos lettuce chopped
• 1 pound shrimp deveined peeled
• 1 large tomatoes diced ripe

Equipment

• bowl
• grill
• grill pan
• cutting board

Directions

1. Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop.
2. Transfer citrus to a medium bowl with any collected juices.
3. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.
4. Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.
5. Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.